weinoo

Spaghetti. Truffles. Parmesan.

I think I'm giving up my bean club membership, which had been reduced to a semi-annual membership a year or two ago. 1. Too many beans for us to use, unless we were to become more reliant on beans. Which I don't think will happen. 2. I can now get RG beans at one of my favorite shops, and they carry an extensive variety. 3. Someone else has to be able to make better use of the club than I do - perhaps my #1 reason.

Yes, and if it has some sticky stuff in there, try to get it out without using any soap - I like a brush with stiff bristles for that. Always back on the heat after you've used/cleaned it.

I guess the advantage (or disadvantage, depending on one's state of thinking) of living in a small apartment is my lack of space. I am guessing the saved jars (if they're from commercial products) can't be used for something like canning, since isn't a new lid always the necessity with a Ball or Mason jar when canning?

Nice looking rig - and certainly nice looking back yard. (The end grain butcher block inside looks nice too).

He ( @Duvel) is, quite simply, a Hamsterer!

Does someone have an obsession with jars?

I just received this order from Alma Gourmet... Along with a nice black winter truffle (tuber melanosporum), already in the fridge in a container with a few eggs. There are any number of online shopping portals, not much more expensive than what one would pay over in Italy (in this case) , for these types of products.

I was kinda pleasantly surprised, when I was at HSS overnight last year... It was edible (except for the probably unused ranch dressing).

Only very early on.

I think classically, after a bris, one would be indulging in appetizing. And @CaliPoutine, what makes you think "Jewish" food is good?

She certainly was quite capable of telling those stories. I think on my first dinner out with Gael, I knocked over a glass of Pinot Noir all over the table!

I'll bet this is pretty good too...https://www.snakeriverfarms.com/kurobuta-boneless-deli-ham.html

This is a place I've had good stuff from in the past...https://www.nueskes.com/store/hams/

I can confirm. As can the NY Times. Having had the opportunity to dine with GG many times, I might say with certainty she was one of a kind. And restaurant criticism was never the same.

Poulet au vinaigre (thighs). Pan-broasted potatoes.

Strozzapreti with swordfish. Sauce is a bit Sicilian-inspired, with tomatoes, garlic, capers, olives, lemon zest, hot pepper. It was very good.

It closed. We were in Montreal a few months ago, and had some wonderful meals. Dinners at Mon Lapin, Beba, Le Vin Papillon...all places we'd return to in a heartbeat. We did want to have smoked meat for lunch one day, and since I won't wait on line at Schwartz's, we chose another place and it turned out to be very good - Snowdon Deli.

I think some of the best quail I've had in a restaurant (and @Kim Shook or other DC area inhabitants may know of this place) was in a Vietnamese restaurant at the Eden Center in Falls Church, VA. Of course since there are like 30 Vietnamese restaurants in that mall, I don't remember which one it was. Deep fried, served with a great dipping sauce as an appetizer.

Uh oh - scary stuff. Everything is 15% off for Halloween!

And then they are perfect for making brouillade aux truffes! Here I served it with some toasts and potato pancakes.

Here is a little primer on the types of truffles...Truffles of the World And a reasonable truffle care guide.

I've certainly read that rice is not good, as it dries the truffle out, but never heard or read anything about eggs taking anything away from the truffle flavor. I don't understand this - can you explain microfiber towel or sous vide?

I vote for some sort of kimchi.

I just bought a 3 lb. bag of organic Yukon Golds yellow potatoes at Trader Joe's today. \ https://www.redisleproduce.com/